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Food Science and Biotechnology|September 27, 2024
Optimization of double-cooking condition for low potassium potatoes using response surface methodology (RSM)Ji-Eun Lim, Sang-Jin Ye, Jae-Sung Shin, et al.
Food Science and Biotechnology|September 27, 2024
Valorisation of jackfruit seed flour in extrusion and bakery products: a reviewShibil Mohammed, Praveen Kumar Dubey, Atul Anand Mishra, et al.
Food Science and Biotechnology|September 27, 2024
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a reviewSrutee Rout, Pranjyan Dash, Pradeep Kumar Panda, et al.
Food Science and Biotechnology|September 27, 2024
Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feedingWenhao Shen, Ying Zhang, Dahong Wang, et al.
Food Science and Biotechnology|November 4, 2024
Transforming plant proteins into plant-based meat alternatives: challenges and future scopePriyanka Prajapati, Meenakshi Garg, Neha Singh, et al.
Food Science and Biotechnology|February 13, 2025
A review on the role of food regulatory science for food safety in the era of Food-Tech innovationSeoungyong Lee, Jinwook Yang, Hyojeong Lim, et al.
Food Science and Biotechnology|February 13, 2025
Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cellsMinsu Kim, Hyun Young Jung, Cheorun Jo
Food Science and Biotechnology|February 13, 2025
Emulsifiers for the plant-based milk alternatives: a reviewHyun-San Lim, Moo-Yeol Baik
Food Science and Biotechnology|February 17, 2025
Long-term Pu-erh tea alleviates inflammatory bowel disease via the regulation of intestinal microbiota and maintaining the intestinal mucosal barrierBi-Yun Feng, Pei-Lu Chen, Ling Yan, et al.
Food Science and Biotechnology|February 17, 2025
Monitoring the potential dissemination of antimicrobial resistance in foods, environment, and clinical samples: a one health prospectiveMadhuchhanda Das, Anup Kumar Ojha, Karma G Dolma, et al.
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